Recipe: Sweet Potato Cake

Image source: Contributed

Spiced Sweet Potato & Dragon Fruit Cake with Coconut Yoghurt Icing

Serves 4


• 200gm plain flour

• 1 tsp baking powder

• ¼ tsp bicarb soda

• ½ tsp cinnamon

• ½ tsp ground ginger

• pinch nutmeg

• pinch salt

• 125gm unsalted butter, diced

• 200gm castor sugar

• 200gm cooked, sieved and cooled sweet potato

• 2 eggs

• 2 dragonfruit, peeled and sliced thinly

• Handful of mint leaves

• 50gm palm sugar

• 1tsp grated ginger

• 30ml lime juice

• 500ml coconut yoghurt

• 50gm icing mixture

• 30gm shredded coconut, toasted


Preheat oven to 180°C. Grease and line a 22cm round cake tin. Sift the flour, baking powder, bi-carb, cinnamon, ginger, nutmeg and salt together. Cream the butter and sugar until pale and light.

Add the eggs one at a time and mix well. Add the sweet potato and mix well. Gently fold in the flour mixture until well combined.

Pour into the cake tin and bake for 45 minutes at l B0°C.

Allow to cool slightly before turning out onto a cake rack to cool.

Simmer the palm sugar, lime juice and ginger together until

the sugar has dissolved. Pour the cold syrup over the dragonfruit and mint.

Spread the coconut yoghurt on top of the sweet potato cake

to act as the icing and decorate with the dragonfruit and shredded coconut.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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